Recipes and Product Pairings
Why let the previous night’s Christmas leftovers go to waste when, with a little help, you can rustle up a festive family feast to finish off your Boxing Day in style?
We’ve teamed up with BBC Good Food to bring you a wide selection of mouth-watering recipes which our chefs have cleverly paired with delicious Baxters and Garners accompaniments, old and new, for the perfect Boxing Day spread.
The full list of recipes will be available from mid November on the BBC Good Food website, but until then, here’s three taster recipes and product pairings to whet your festive appetites.
Make your own Festive Boxing Day Chutney
For a lively addition to your Boxing Day feast, why not try out our recipe for a wonderfully fruity and delicately spiced Festive Boxing Day chutney, lovingly prepared by our expert chefs.
Ingredients
1 tbs olive oil
1 onion finely chopped
1/2 tsp cinnamon
1 star anis (optional)
60 g cherries (destined)
30g dates (destined)
30g apricots
60g cranberries
3 whole satsumas (peeled and de pithed)
1/4 tsp curry spice
100ml mulled wine
30ml redwine vinegar (or any other)
70g demerara/dark brown sugar
30g mince meat (fruit)
Method
Heat the oil in a pan.
Add the onion, spice and garlic cook until soft.
Add the wine, sugar and vinegar bring to boil and simmer for ten minutes.
Add the remaining ingredients except the mince meat and simmer until mixture thickens approx 20-30 minutes, stirring occasionally to break up the fruit.
Add the mince meat simmer for further 10 mins.
Pour into a jar hot then lid.
Make your own spicy tomato chutney If you want to try your hand at making your own, our clever chefs have devised a quick and easy recipe for a beautifully spiced tomato chutney.
Ingredients
1 tbs olive oil
1 sliced onion
2 cloves garlic crushed
2 tsp curry powder
80g sugar (white or Demerara)
60 ml malt or pickling vinegar
pinch salt
pinch pepper
300g tomatoes roughly chopped
1 chopped red/green chilli
20g chopped fresh coriander
Method
Add the oil to a saucepan and heat before adding the onion and garlic and cooking until soft. Add the sugar and vinegar bring to the boil then simmer for five minutes. Add the remaining ingredients, bring to the boil then simmer until the chutney becomes quite thick, approximately 15-20 minutes.
Finally, pour hot into a jar and lid immediately.
Winter Crunch Salad
A crispy, fresh vegetarian salad to use up those winter vegetables
Ingredients
1 x 170g ready-to-bake garlic bread
2 heads of chicory
2 celery sticks, cut into thin diagonal slices
1 bunch of radishes , trimmed and quartered
50g shelled walnuts or pecans, toasted and roughly chopped
2 red-skinned eating apples , cored and cut into slim wedges
175g Stilton (or any leftover cheese)
4-5 tbsp ready-made honey and mustard dressing, to serve
Method
Preheat the oven and cook the garlic bread according to packet instructions.
While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.
Nutrition per serving:
450 kcalories, protein 16g, carbohydrate 30g, fat 31 g, saturated fat 14g, fibre 3g, salt 1.67 g
Goes perfectly with:
Baxters Rosebud Beetroot
Harvested by hand early in the season, for an extra, irresistible sweet flavour and tender bite.
Garners Picked ShallotA connoisseurs’ pickled onion which perfectly balances a rich sweet vinegar with evocative, exotic spices.
Full English Fritatta
This recipe puts a British spin on the traditional Italian classic, but it's guaranteed to be a winner for brunch
Ingredients
8 eggs
50g soured cream
2 tsp olive oil , plus extra for greasing
4 rashers bacon , cut into strips
12 button mushrooms , sliced
4 leftover roast potatoes , cut into bite-size chunks
4 leftover cooked chipolatas , cut into bite-size portions
fresh bread and brown sauce, to serve
Method
Heat oven to 180C/160C fan/gas 4. First of all, beat the eggs with a whisk in a bowl, then whisk in the soured cream and seasoning. Heat a non-stick pan, add the oil, then fry the bacon and mushrooms until caramelised and cooked through. Towards the end, toss in the leftover sausages and roast potato chunks and allow them to heat up in the pan alongside the bacon and mushrooms.
Tip the contents of the pan into a small, lightly greased roasting tin, then pour over the egg mixture. Bake until the egg has risen slightly and set. Serve with fresh bread and brown sauce (or tomato sauce to add a splash of colour).
Nutrition per serving
442 kcalories, protein 24g, carbohydrate 22g, fat 29g, saturated fat 9g, fibre 2g, sugar 1g, salt 1.79 g
Goes perfectly with:
Speciality Cranberry & Caramelised Red Onion Chutney
A Christmas leftover treat, marrying a delightful balance of tart plump cranberries and sweet caramelised red onions.
Onion, walnut & Mushroom tarte Tatin
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter.
Ingredients
4 onions
3 tbsp olive oil
200g chestnut mushrooms , halved if large
2 tsp light muscovado sugar
50g walnuts
100g blue cheese , such as Stilton, or vegetarian blue cheese
250g puff pastry , defrost if frozen
Method
Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Nutrition per serving
546 kcalories, protein 13g, carbohydrate 30g, fat 43g, saturated fat 16g, fibre 3g, sugar 9g, salt 1.43g
Goes perfectly with:
Baxters Red Pepper & Jalapeno Chilli Chutney
A tantalising kick of Jalapeno lifted with the sweetness of red peppers.
Baxters Beetroot, Apple & Horseradish Chutney
A wonderful wintry combination of juicy beetroot, sweet apple and a subtle horseradish zing. 
